Graden went head to head with nine other chefs creating dishes using Lake Herring, once considered at great risk.

"With the focus around local and sustainable foods, there's this wonderful fish right out here in Lake Superior, it is local, it's within five miles of this table and it's fantastic."

Graden whipped up his creation on the spot, and claims it was simple to make, considering the main ingredient is available "just next door."

"It's an honor," he said. "It's fantastic. It's one of the things we as chefs strive to is to not only appeal to the culinary side where it's judge based on formal critiques, but also we want to appeal to guests."

Graden says he whipped up the dish on the spot, but serves a similar dish as an appetizer at the restaurant.